Fill the kettle and boil it. Fill a pan with hot water from the kettle. Add a pinch of salt. Cover. Bring back to the boil. Rinse the bulgar wheat. Add to the pan. Pop on the lid. Simmer for 8-10 mins till tender. Drain well and pop into a bowl.

Add the spring onions and garlic to the bowl. Add 1 tsp olive oil and stir to mix. Taste and add a little salt and pepper if you think it needs it.

7.

Halve the peppers. Scoop out the seeds and white bits. Pop into a roasting tin or onto a baking tray. Spoon the stuffing into the peppers. Save any extra stuffing to go on the side of the peppers as a salad. Bake the peppers for 25 mins.

8.

Pop 1 tbsp vinegar into a small bowl. Add 1 tbsp olive oil and some seasoning. Whisk to make a dressing. Drizzle over the purslane. Toss to mix. Serve with the peppers and any extra bulgar wheat stuffing on the side.

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